Description
This creamy coconut cake is a moist, tropical dessert made with a white cake base soaked in cream of coconut and sweetened condensed milk, then topped with whipped topping and flaked coconut. Perfect for gatherings and make-ahead occasions.
Ingredients
Scale
- 1 (16 oz) package white cake mix
- 1 (14 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) container whipped topping, thawed
- 1 (10 oz) package flaked coconut
Instructions
- Prepare the white cake mix according to the package directions and bake in a 9×13 inch pan.
- Let the cake cool completely in the pan.
- In a bowl, mix together the cream of coconut and sweetened condensed milk until smooth.
- Use the handle of a wooden spoon to poke holes all over the cooled cake.
- Slowly pour the coconut mixture over the cake, allowing it to soak into the holes.
- Spread the thawed whipped topping evenly over the cake.
- Sprinkle flaked coconut generously on top.
- Cover and refrigerate for several hours or overnight for best results.
Notes
- Make the cake the night before for enhanced flavor and moisture.
- Toast the coconut for extra texture and a nutty aroma.
- Use coconut milk and dairy-free whipped topping for a vegan variation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: creamy coconut cake, coconut poke cake, tropical dessert, easy coconut cake